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Method

1. Heat 1 tbsp oil in a pan and sauté the onion and aubergine until golden, about 8 minutes. Set the vegetables aside and add the remaining oil to the pan with the chicken pieces; season and fry for 5 minutes until browned. Return the onion and aubergine to the pan.

2. Add the curry paste and rice; stir for 1 minute, then add the stock. Bring to the boil, then reduce the heat to a slow simmer. Cover and cook for 10 minutes, then add the peas and cook, covered, for a further 5 minutes. Take off the heat and set